Mrs H.S. Ball's Original Recipe Chutney, 470g

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Once you make it and realise how simple it is, you’ll think to yourself “hmmm, I think I might make that again sometime.” South Africa is known for many dishes - the most iconic of all being Mrs Balls Chutney - spicy, fruity and delicious. It's made with minced dried fruit and onion, flavoured with a hint of chilli. It has a slightly sweet, tangy taste, with just enough heat from the chilli to give it a bit of a bite. Absolutely delicious served with a slice of pork pie and a chunk of cheese! One of my favourite combos is with pork pie and a few slices of cheese. There’s just something about biting into a pork pie with a taste of fruity, spicy chutney. Pure bliss. Chutney itself has its origins in India and other parts of South Asia. With the mixing of cultures through colonization by the British in India, traditional jamsincreasingly incorporated more savory ingredients as well as spices. The Dutch had already brought enslaved South Asians to the Cape by the time chutney had gained popularity in Europe as a luxury food item; however, the popularity of chutney in South Africa came about through Cape Malay influences during the Dutch enslavement of Malays and Indonesians. Bobotjie - a traditional Cape Malay dish of spicy curried mince beef baked in a savoury egg custard and served over rice.

In April 2013, Mrs Ball’s became a wholly-owned subsidiary of Tiger Consumer Brands Limited. It is now exported to countries like Germany, New Zealand, Australia and more.Boereboontjies – translating as “farmer’s beans” in English, this is a big hearty side that’s made up of buttery mash and green beans. When served alongside a hearty roast, this takes some beating Malva pudding – a big tasty pudding made with that old favourite again, Amarula. Made in South Africa, popularised in the US, this wonderful dessert is best served with fresh cream or custard One of the great things about this recipe is its versatility. It can be used as a condiment for sandwiches or burgers, as a marinade for meat dishes, or as a topping for rice or noodles. It is also a great addition to a cheese plate or charcuterie board.

In the early seventies, Brooke Bond Oxo bought over the business, which was later sold to Unifoods. Still owned by them today, Mrs. Ball’s chutney is being made in Johannesburg and exported to Germany, Britain, New Zealand and Australia. Venison sausage casserole – a big, hearty, supremely comforting dish. These sausages are absolutely You can get the complete list of ingredients and full instructions for making this chutney on the printable recipe card at the end of this post**Home Industries started selling her chutney and by 1918 she sold about 24 bottles a day, which in the years to come grew to 8 000 bottles a day. Think burgers, hot dogs, boerewors… basically, any kind of meat or cheese! See the photo below where I made a boerewors roll with caramelised onions and Mrs Balls chutney! Recipes to serve with Mrs Balls chutney Bobotie – a beef casserole with such a wide range of flavours, this is one of the national dishes of South Africa, yet it doesn’t get enough love. The subtle sweetness goes so well with the savoury flavours. What you get is a dish like no other! Amelia would often make the chutney for church bazaars, and soon began making the chutney commercially to make some more money for her family. It became very popular, and the family ran a small-scale operation from their kitchen. Game casserole – hearty, warming, comfort food, this game casserole is a fantastic recipe. If you’re not a fan of game, give this a try… you might just change your mind

You could use it in place of Tamarind Chutney, however it wouldn't give the same 'sour' tang that you get with Tamarind Chutney as this is a sweet chutney. Keen to share his culinary secrets, the chef gave her the recipe for his special “chatni,” a Hindi word for a relish made with fruits and spices, which would later be called chutney in English. Peach and apricot chutney. Mrs. Ball started making the chutney after she moved to Johannesburg with her husband and seven children. Her friends and family loved it so much that the business started blossoming on its own. The demand increased; Mrs Ball cooked and her husband bottled. Amelia passed away in 1962 at the age of 97, leaving behind a family legacy that will endure forever. The family business was sold to Brook Bond Company in the 1960s, after which it was sold to Lever Brothers who eventually sold it to Unilever SA.

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Some people say you should make it with dried apricots, others say you should use dried peaches. Some say to soak the dried fruit in vinegar overnight, others say to soak it in water. If you find the chutney is too acidic you can add a touch more sugar. If you want it hotter, add more chilli.